Just a little update...

[PozzSka]

Since its only a 2kg machine it doesn't really "need" a chaff collector. But I have one on "hold" from the manufacturer if I ever need it.

It vents outside you just can't see it in the photo.

Good.  Unless you like huffing roast fumes.   ale: 

The "San Franciscan" roasters ( http://www.coffeeper.com/ ) I used to use all had chaff collectors on all capacities...and I'm glad they did.   Fellas down the road used a 1-banger and didn't have one, and there was a hint of burnt something-er-other in their coffee.   They called it "wood-fired" even though they used propane...I guess it had that kind of a notion about it, but...it was a bit much for my palate.   Sells well, though, so what do I know?   :lol:

Anyway, yeah.   Have fun with that li'l machine.   I know they heat up fast and need a close eye on 'em, but worth the effort!

8)

I don't have any hints of "wood-fired" in mine, haha! Maybe they had poor airflow through their machine...I've pooched roasts where I've forgotten or overlooked airflow (back when I first got the machine), but never claimed it as a selling-point.

And, I agree, opening up the bucket/bag of coffee the next day is the best part.

 

[PozzSka]

Two of my most favourite things in the world together: coffee and pipes! Very cool!

Thanks!

(if anyone ever wants to barter coffee for pipes...just sayin'...) ;-)

 

[Kyle Weiss]

Careful there, I sent out quite a few bags of my beans back when I was doing it and "...got any more?" messages started occurring. :lol:

As for the neighbor roasters, their machines had great airflow, what would happen is the chaff would build up and eventually burn off. The exhaust was drawn by a single fan, and the area outside the drum was hard to access. That's why I dug the San Franciscan roasters I worked with...they used a really cool gravity-feed blower-assist to capture the chaff. Just open the trap door, stick in a shop vac, and done.

8)

 

[PozzSka]

Careful there, I sent out quite a few bags of my beans back when I was doing it and "...got any more?" messages started occurring.   :lol: 

As for the neighbor roasters, their machines had great airflow, what would happen is the chaff would build up and eventually burn off.   The exhaust was drawn by a single fan, and the area outside the drum was hard to access.  That's why I dug the San Franciscan roasters I worked with...they used a really cool gravity-feed blower-assist to capture the chaff.   Just open the trap door, stick in a shop vac, and done.  

8)

I just took mine all apart a couple weeks ago (after having used it for sometime between deep cleanings) and it was fine..a little brushing, a little wiping, a little shop vac, and done. SO I must be OK...the only place I get chaff build up is just beneath the perforated floor of the cooling tray, but that's easy to get to with a couple little thumb screws in an access panel, shop vac it out and I'm good to go.

Nice to see a couple other roasters out there (or ex-roasters, as it were).

 

[Kyle Weiss]

I didn't want to be an ex-roaster, but I had to attend to my own business. Now that business is slow again, I could be roasting--but roasting is a full-time endeavor (or at least should be un-distracted)...

...there's so many roaster designs out there. Some work better than others. <img class="emojione" alt="?" title=":shrug:" src="https://cdn.jsdelivr.net/emojione/assets/png/1f937.png?v=2.2.7"/> If you are getting good results from your beans, that's all that matters.

8)